Falafel Gyros with Feta Tzatziki

4.63 from 8 votes

Falafel Gyros with Feta Tzatziki

Falafel Gyros with Feta Tzatziki will become your go-to Greek-inspired meal. The homemade falafel is made with canned chickpeas for convenience, and comes together with minimal prep work.

Prep Time25

Cook Time10

Total Time1 5

Course: Entree, Main Course

Cuisine: Mediterranean, middle eastern

Diet: Vegetarian

Servings:

Author: Jamie Vespa MS, RD

Equipment

Food processor
Large skillet

Ingredients

Falafel

1 (15-oz.) can chickpeas, rinsed, drained and patted dry
1 cup packed parsley leaves and stems
1/2 cup roughly chopped red onion
1 garlic clove
1 Tbsp. tahini
1 tsp. ground cumin
1/2 tsp. smoked paprika
1/2 tsp. ground coriander (optional)
1/2 tsp. each sea salt and black pepper
3 Tbsp. all-purpose flour (sub chickpea flour for gluten free)
3 Tbsp. avocado oil (sub extra-virgin olive oil)

Feta Tzatziki

4 oz. feta cheese
1/2 cup plain full-fat Greek yogurt
2 Tbsp. fresh lemon juice
1 to 2 Tbsp. extra-virgin olive oil
1/2 medium English cucumber, grated on a box grater (no need to peel)
1 Tbsp. finely chopped fresh dill
Cracked black pepper

For Serving

4 naan breads or pita, warmed
Shredded lettuce
Diced tomatoes
Thinly sliced red onion
Harissa-Honey (1 Tbsp. harissa mixed with 1 Tbsp. honey)

Instructions

Prepare Falafel:
To the bowl of a food processor, add chickpeas, parsley, red onion, garlic, tahini, spices, salt and pepper. Pulse to combine, scraping down sides as needed, until thoroughly combined. You’re looking for a crumbly dough, not a paste (as shown in photo).
Add flour 1 Tbsp. at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands. (I use 3 Tbsp total.)
Transfer to a mixing bowl and chill for 1 hour.
Meanwhile, Prepare Feta Tzatziki:
Wipe the food processor clean. Add feta cheese, Greek yogurt, and lemon juice to food processor; blend until mostly smooth, streaming in 1 to 2 Tbsp. of olive oil to help mixture blend.
Transfer to a bowl and stir in grated cucumber, fresh dill, and cracked black pepper to taste. Chill until ready to use.
Cook Falafel:
Heat 3 Tbsp. avocado oil (or olive oil) in a large skillet over medium heat. Scoop out heaping Tablespoon amounts and gently form into 12 small discs.
Arrange falafel in heated skillet. Cook for a total of 5 to 7 minutes, gently flipping when the underside is deep golden brown, until falafel is crispy. Transfer falafel to a plate.
Assemble Gyros:
Spread warm naan or pita with Feta Tzatziki and place 3 falafels on top. Garnish with shredded lettuce, diced tomatoes, and thinly sliced red onion, if desired. Dollop Harissa-Honey overtop, if using, and serve immediately.

Notes

*For a lower carb/gluten free option, serve falafel and tzatziki with cauliflower rice or quinoa, or enjoy over arugula.

*Nutrition facts do not include garnishes.

Make-Ahead: Feta tzatziki can be made 2 days ahead. Store in an airtight container in the refrigerator until ready to use. Uncooked falafel patties can be refrigerated on a parchment-lined baking sheet, wrapped tightly in plastic wrap, for up to 3 hours before baking.
Store: Wrap leftover falafel tightly with plastic wrap and refrigerate for up to 3 days. Falafel can also be frozen up to 3 months.
Reheat: My preferred way of reheating falafel is in the toaster oven. This helps them re-establish some crispiness, and ensures they’re warmed through. In a pinch, you can also reheat falafel in the microwave.

Nutrition